Flashcards
Cooking Unit 2
Cards in this deck (41)
- 1ArcingSparks caused by metal being placed in the microwave
KC - 2BakeCooking food uncovered in the oven.
KC
- 3Balanced MealA variety of foods served together that provide proper nutrition to stay healthy.
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- 4BeatTo mix ingredients vigorously so that air is introduced into them.
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- 5BlenderEquipment with a base, container and blades to cut/liquefy foods.
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- 6BoilTo heat a liquid at high temperature so that bubbles rise continuously to the surface and break.
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- 7BurnerHeat that flows thru coils to cook foods on top of stove.
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- 8ChopCut food into small pieces
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- 9CreamTo beat shortening or another fat with sugar until the mixture is light and fluffy.
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- 10Cut InTo mix a solid fat with a dry ingredient using a cutting motion.
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- 11Dice/CutTo cut into very small squares of even size.
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- 12Dietary GuidelinesScience based recommendations developed by USDA and Health and Human Services that urge people to form healthful diet and activity habits.KC
- 13Dry/Measuring CupsUsed to measure dry ingredients and solid foods.
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- 14Eating PatternFood choices for meals and snacks over the course of a day.
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- 15Expiration DateThe last day a food should be eaten.
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- 16FlatwareA knife, fork and teaspoon.
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- 17Food & Drug Administration (FDA)Ensures the safety of foods excluding meat, poultry and eggs.
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- 18Generic BrandPlainly labeled, unadvertised product; not a name brand.
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- 19Grate/ShredTo cut into fine pieces using a grater.
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- 20KneadTo use the heels of your hand to press dough down and away from your body.
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- 21LegumesDried beans and peas.
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- 22LevelDrag a straight edge spatula over dry measuring cups/spoons
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- 23Liquid Measuring CupsA see-through measuring with a spout used to measure liquids
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- 24Measuring spoonsUsed to measure both liquid and dry ingredients
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- 25Microwave Standing timeTime right after cooking in microwave where heat inside food causes it to finish cooking.
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- 26Mix/BlendTo thoroughly combine two or more ingredients until the mixture has a uniform appearance.
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- 27National Name BrandA nationally distributed and marketed product.
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- 28Nutrient Dense FoodFood that provides fairly large amounts of vitamins and minerals compared to the number of calories it supplies.
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- 29Pare/PeelTo remove the skin from fruit and vegetables.
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- 30Place Setting/CoverThe arrangement of tableware that each person will need for a meal.KC
- 31RecycleAn item which is adapted to a new use and can be used again.
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- 32Renewable ResourcesAny Natural resource that can be replenished naturally over time.
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- 33SautéTo cook small pieces of food in a small amount of fat over low-medium heat.
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- 34Sell or Pull DateThe last day a food should be sold.
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- 35SiftTo put through a wire strainer or "sifter" to add air or remove lumps
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- 36SimmerTo heat liquid to a temperature just below the boiling point.
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- 37Softenedbring butter, margarine or cream cheese to room temperature
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- 38Solid FatsButter, margarine, shortening.
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- 39SteamA method of cooking food over a small amount of boiling water in a pan.
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- 40Unit PriceThe price per unit of an item.
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- 41United States Dept. Of Agriculture (USDA)Agency that enforces standards for the quality and wholesomeness of meat, poultry and eggs.
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- Flashcards on Cooking Unit 2, created by crankitup1998 on 15/09/2015.
- Created by
- crankitup1998
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